{"id":81252,"date":"2018-06-20T15:00:42","date_gmt":"2018-06-20T20:00:42","guid":{"rendered":"http:\/\/www.toiletovhell.com\/?p=81252"},"modified":"2018-06-20T13:22:23","modified_gmt":"2018-06-20T18:22:23","slug":"metal-recipes-mapo-duofu-rip-anthony-bourdain","status":"publish","type":"post","link":"https:\/\/toiletovhell.com\/metal-recipes-mapo-duofu-rip-anthony-bourdain\/","title":{"rendered":"Metal Recipes: Mapo Duofu (RIP Anthony Bourdain)"},"content":{"rendered":"<div id=\"fb-root\"><\/div>\n<p><span style=\"font-weight: 400;\">On June 8, Anthony Bourdain was found dead of an apparent suicide. There\u2019s not much to say that hasn\u2019t been said already; he was by turns an influence, a hero, or simply an amusement to many here and millions of others around the globe, and his death has hit very hard. When watching an episode of <\/span><i><span style=\"font-weight: 400;\">Parts Unknown<\/span><\/i><span style=\"font-weight: 400;\"> the other night, I noticed him mention one of his most treasured dishes: mapo duofu.<\/span><\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: center;\"><iframe loading=\"lazy\"  style=\"display: block; margin: 0px auto;\"  id=\"_ytid_60263\"  width=\"320\" height=\"240\"  data-origwidth=\"320\" data-origheight=\"240\" src=\"https:\/\/www.youtube.com\/embed\/12vDdizUZNk?enablejsapi=1&autoplay=0&cc_load_policy=0&cc_lang_pref=&iv_load_policy=1&loop=0&modestbranding=0&rel=1&fs=1&playsinline=1&autohide=2&theme=dark&color=red&controls=1&\" class=\"__youtube_prefs__  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n<p><span style=\"font-weight: 400;\">I thought it\u2019d be a decent thing to do, in his memory, to put this recipe out there- and to give us sorry lot something to do when we\u2019re lonely, or when others expect us to feed them, or, per below, just when in serious need of savor, salt, and enough heat to wake you up before you lapse into a food coma.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Tony\u2019s favorite hangover cure was Sichuan food, two aspirin, a small bottle of Coke, a joint, and a nap. The hangover is not necessary here, nor anything else but the food, but it is an option. Most of the ingredients can be found at major supermarkets, but you might as well just hit up an Asian grocery to get them all in one trip, and for much cheaper. In most major cities you can find an H-Mart, which will have all of them, and there are plenty of independent shops to choose from as well (Denver folks: Pacific Mercantile downtown, hint hint).<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Mapo duofu\u2019s major selling points are that it gets incredible savor and depth of flavor from the bean pastes, but is kept lively by the heat of the chiles. The heat, in turn, is intense, but the peculiar numbing effect of Sichuan peppercorns allows you to handle it- and not stop until it\u2019s all gone. Some people are put off by Sichuan food\u2019s liberal use of oil. Others are put off by tofu (I often am). Too bad for them, because here both work excellently.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><i><span style=\"font-weight: 400;\">Cost: $5-6<\/span><\/i><\/li>\n<li style=\"font-weight: 400;\"><i><span style=\"font-weight: 400;\">Time: 20-25 minutes, including prep<\/span><\/i><\/li>\n<li style=\"font-weight: 400;\"><em><span style=\"font-weight: 400;\">Feeds: 4<\/span><\/em><\/li>\n<li style=\"font-weight: 400;\"><em><span style=\"font-weight: 400;\">Equipment Needed: wok, mortar and pestle. If you are missing one or both, just use a saucepan and common sense.<\/span><\/em><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"><em>Dietary Notes: not low-sodium. Not vegetarian. Not low-fat. Optionally low-carb. Not Paleo. Not Primal. Not Atkins. Not raw. Possibly gluten-free. Not bland<\/em>.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><b>Ingredients<\/b><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 lb extra-firm tofu, preferably silken, in \u00bd\u201d cubes<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bc-\u00bd lb ground pork<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">3 large cloves garlic, minced<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 \u00bd T fresh ginger, minced<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 T Sichuan peppercorns*<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bd star anise (optional)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">3-4 T peanut or neutral oil, e.g. canola or grapeseed<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 T chili oil<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 T fermented black bean paste*<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 T fermented red chili bean paste*<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 T Xiaoxing wine*<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bc c chicken stock, or in a pinch, water<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 T cornstarch, dissolved in 2 T water<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bd c chopped scallions<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">White rice (for serving), preferably jasmine<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><b>Instructions<\/b><\/span><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\">Get the rice cooking on the side. Having a rice cooker helps; if not, might as well make it ahead of time.<\/span><\/li>\n<li>Prep your <i>mise**<\/i>, since you\u2019ll be adding stuff quickly once you get started and won\u2019t have time to prep on the fly. In discrete bowls, and as pictured below (from top left):1\n<ul>\n<li>T Sichuan peppercorns, and star anise<\/li>\n<li>Stock and Xiaoxing wine<\/li>\n<li>\u00bc c of the scallions<\/li>\n<li>Cubed tofu<\/li>\n<li>1 T Sichuan peppercorns<\/li>\n<li>Cornstarch slurry<\/li>\n<li>Fermented black bean paste<\/li>\n<li>Garlic, ginger, and fermented red chili bean paste<\/li>\n<li>Ground pork<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.toiletovhell.com\/wp-content\/uploads\/2018\/06\/mise-1.jpg?ssl=1\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-81323\" src=\"https:\/\/i0.wp.com\/www.toiletovhell.com\/wp-content\/uploads\/2018\/06\/mise-1-1024x719.jpg?resize=1024%2C719&#038;ssl=1\" alt=\"\" width=\"1024\" height=\"719\" srcset=\"https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/mise-1.jpg?resize=1024%2C719&amp;ssl=1 1024w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/mise-1.jpg?resize=300%2C211&amp;ssl=1 300w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/mise-1.jpg?resize=768%2C540&amp;ssl=1 768w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/mise-1.jpg?resize=400%2C281&amp;ssl=1 400w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/mise-1.jpg?w=2400&amp;ssl=1 2400w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/mise-1.jpg?w=3600&amp;ssl=1 3600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>3. <span style=\"font-weight: 400;\">Fill a medium saucepan with water and bring to a boil. Add tofu and cook 1 minute, then drain in a colander and set aside, covered.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">4. Set the wok over medium heat. Add 1 T of the peppercorns and toast them off for 1-2 minutes, shaking occasionally, until very fragrant (when you can smell them while standing away from the pan, they\u2019re ready). Remove them to the mortar and pestle and set aside.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">5. Add peanut oil to the wok and increase heat to medium-high. When the oil is shimmering, add the star anise and remaining peppercorns. Fry about 30 seconds, until very fragrant, then remove them with a slotted spoon and discard.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">6. Add the garlic, ginger, and fermented red chili bean paste. Cook about 30 seconds, stirring frequently.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><a href=\"https:\/\/i0.wp.com\/www.toiletovhell.com\/wp-content\/uploads\/2018\/06\/aromatics.jpg?ssl=1\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-81302\" src=\"https:\/\/i0.wp.com\/www.toiletovhell.com\/wp-content\/uploads\/2018\/06\/aromatics-1024x972.jpg?resize=1024%2C972&#038;ssl=1\" alt=\"\" width=\"1024\" height=\"972\" srcset=\"https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/aromatics.jpg?resize=1024%2C972&amp;ssl=1 1024w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/aromatics.jpg?resize=300%2C285&amp;ssl=1 300w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/aromatics.jpg?resize=768%2C729&amp;ssl=1 768w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/aromatics.jpg?resize=400%2C380&amp;ssl=1 400w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/aromatics.jpg?w=2400&amp;ssl=1 2400w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" data-recalc-dims=\"1\" \/><\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">7. Add the pork, break it up with a wooden spoon, and cook, stirring occasionally, until almost cooked through.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">8. Stir in the stock, wine, and fermented black bean paste, and bring to a boil.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">9. Stir in the cornstarch slurry (give it a quick whisk first to make sure it hasn\u2019t settled out) and cook about 30 seconds, stirring constantly. You should see the sauce start to thicken and become glossy.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.toiletovhell.com\/wp-content\/uploads\/2018\/06\/pork-2.jpg?ssl=1\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-81327\" src=\"https:\/\/i0.wp.com\/www.toiletovhell.com\/wp-content\/uploads\/2018\/06\/pork-2-1024x768.jpg?resize=1024%2C768&#038;ssl=1\" alt=\"\" width=\"1024\" height=\"768\" srcset=\"https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/pork-2.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/pork-2.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/pork-2.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/pork-2.jpg?resize=400%2C300&amp;ssl=1 400w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/pork-2.jpg?w=2400&amp;ssl=1 2400w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/pork-2.jpg?w=3600&amp;ssl=1 3600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">10. Add the tofu and stir gently to coat, being careful not to break the cubes. Cook 30 seconds.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">11. Stir in \u00bc c scallions and the chili oil. Cook 30 seconds.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.toiletovhell.com\/wp-content\/uploads\/2018\/06\/scallions.jpg?ssl=1\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-81329\" src=\"https:\/\/i0.wp.com\/www.toiletovhell.com\/wp-content\/uploads\/2018\/06\/scallions-1024x768.jpg?resize=1024%2C768&#038;ssl=1\" alt=\"\" width=\"1024\" height=\"768\" srcset=\"https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/scallions.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/scallions.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/scallions.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/scallions.jpg?resize=400%2C300&amp;ssl=1 400w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/scallions.jpg?w=2400&amp;ssl=1 2400w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/scallions.jpg?w=3600&amp;ssl=1 3600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">12. Remove to serving bowl. Grind the peppercorns that have been cooling in the mortar and pestle. Serve over generous helpings of white rice, with the ground pepper (not optional, you need it) and remaining scallions scattered on top. Vegetables never hurt also.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>Done! Hope you find this as easy and satisfying as I do- and if not, I&#8217;m sure there&#8217;s an ancient Hot Pocket or two at the back of your freezer.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.toiletovhell.com\/wp-content\/uploads\/2018\/06\/final2-1.jpg?ssl=1\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-81307\" src=\"https:\/\/i0.wp.com\/www.toiletovhell.com\/wp-content\/uploads\/2018\/06\/final2-1-1024x768.jpg?resize=1024%2C768&#038;ssl=1\" alt=\"\" width=\"1024\" height=\"768\" srcset=\"https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/final2-1.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/final2-1.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/final2-1.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/final2-1.jpg?resize=400%2C300&amp;ssl=1 400w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/final2-1.jpg?w=2400&amp;ssl=1 2400w, https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/final2-1.jpg?w=3600&amp;ssl=1 3600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><i><span style=\"font-weight: 400;\">*<\/span><\/i><span style=\"font-weight: 400;\">Available at Asian groceries.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">**<\/span><i><span style=\"font-weight: 400;\">Mise-en-place<\/span><\/i><span style=\"font-weight: 400;\">. It\u2019s French for \u201chaving your shit together and all laid out before you get cooking.\u201d<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>On June 8, Anthony Bourdain was found dead of an apparent suicide. There\u2019s not much to say that hasn\u2019t been said already; he was by turns an influence, a hero, or simply an amusement to many here and millions of others around the globe, and his death has hit very hard. When watching an episode of Parts Unknown the other night, I noticed him mention one of his most treasured dishes: mapo duofu.<\/p>\n","protected":false},"author":64,"featured_media":81307,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"You're gonna learn how to cook a decent meal for once in your life","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1508,370],"tags":[13142,13143,4913,1079,13153,3533,13141],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/toiletovhell.com\/wp-content\/uploads\/2018\/06\/final2-1.jpg?fit=4032%2C3024&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/toiletovhell.com\/wp-json\/wp\/v2\/posts\/81252"}],"collection":[{"href":"https:\/\/toiletovhell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/toiletovhell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/toiletovhell.com\/wp-json\/wp\/v2\/users\/64"}],"replies":[{"embeddable":true,"href":"https:\/\/toiletovhell.com\/wp-json\/wp\/v2\/comments?post=81252"}],"version-history":[{"count":0,"href":"https:\/\/toiletovhell.com\/wp-json\/wp\/v2\/posts\/81252\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/toiletovhell.com\/wp-json\/wp\/v2\/media\/81307"}],"wp:attachment":[{"href":"https:\/\/toiletovhell.com\/wp-json\/wp\/v2\/media?parent=81252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/toiletovhell.com\/wp-json\/wp\/v2\/categories?post=81252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/toiletovhell.com\/wp-json\/wp\/v2\/tags?post=81252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}